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Author Notes:One thing leads to another is how this started. I made fraichement's home made ricotta and the next thing I know I am popping these tartlets into the oven. I like them because they are flourless and crustless. They are more in line with British or Eastern European cheese cake. They aren't super sweet but the sourness of the plums with the little bit of brown sugar and honey is satisfying. - thirschfeld —thirschfeld

Food52 Review: These little baked custards are easy to throw together and only take 20 minutes to bake. The plums come out wonderfully caramelized and sweet -- a perfect match for the ricotta. - Stephanie —The Editors

Preheat the oven to 350 degrees. Place the drained ricotta into a mixing bowl. Add the yolks, cream, lemon zest, honey and a healthy two pinches of salt. With a wire whisk mix until well combined.

Butter and dust with the cornmeal four 3 1/2 inch ring molds. Place the four ring molds onto a parchment lined sheet tray. Dust the bottom of each mold with enough cornmeal that you make a thin layer. Dividing the ricotta equally into each mold smooth and spread it out.

Attractively fan out the plum slices across the top of each tart. Sprinkle with a healthy layer of brown sugar across the top and then dot each tart with five 1/8 inch square cubes of cold butter.

Bake in the oven for twenty minutes. Remove from the oven and let them come to room temperature. Run a thin bladed knife around the edges to loosen the tart from the mold. Carefully lift the mold. Plate the tartlets and serve.

I made these for guests a few weeks ago and they were good although I perhaps erred and did not add enough sugar on top - I sort of went by how the picture looked. There wasn't enough sweetness to set off the plums or the ricotta so they ended up as somewhat bland. Next time I try this, I think I'd add rum soaked raisins as someone suggested, and perhaps sugar the fruit before baking in addition to the brown sugar. Anyway, I love the fact that they looked as though I know what I'm doing near an oven. Easy recipe, thanks.

Ripe perrsimmons would be interesting but make sure they are ripe otherwise they will be to tannic to go with the ricotta. I might just try rum soaked currants or golden raisins and just blend them into the ricotta with extra sugar on top. I would also be game for the raisins mixed in and very thinly sliced kumquats on top or even orange mamelade.

I think if you butter and cornmeal nonstick muffin tins it would probably work. If it were me I would do a test first before I committed to filling a twelve muffin pan. The other issue is being able to fan the plums so I would probably look to do whole moons instead of half moons and would just use one or two slices. If your tins aren't nonstick than yes I would go with buttered parchment(on both sides) with a cornmeal dusting,(only on one side).

What kind of plums did you use for these wonderful tartlets? Tart ones like Santa Rosa's or sweeter ones? I'm thinking of making these for a potluck I'm going to tomorrow night - they just look so great!